• 2 medium-large sweet potatoes, washed and diced (peel, optional)
  • 1-2 hot peppers of your choice, diced
  • 2 large onions, diced
  • 4 cloves garlic, minced
  • 1 cup water
  • 2 (15-ounce) cans black beans, rinsed
  • 1 (28-ounce) can diced tomatoes
  • 1 (10.75 oz) can condensed tomato soup
  • 4 teaspoons lime juice
  • 1-2 teaspoons sugar
  • 2 tablespoons chili powder
  •  4 teaspoons ground cumin
  •  1/2 teaspoon ground chipotle chile (see Note)
  •  1/4 teaspoon salt
  • 1/2 cup chopped fresh cilantro (optional)


Place first 10 ingredients in slow cooker and mix well.  Cook on LOW 5 hours.  Add all spices except for cilantro and cook 1 additional hour.  Adding spices toward the end of slow cooking helps retain the spice’s flavor and vigor.

Serve with cilantro and a dollop of plain Greek yogurt (instead of sour cream – less fat and more protein) if desired.

*I might also serve over cooked brown rice, with tortilla chips or my quesadillas (Recipe coming soon!)


  • Note: Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle chile pepper can be found in the spice section of most supermarkets or online at  I used a sprinkle of red pepper flakes instead.


Per serving: 307 calories; 6 g fat (1 g sat, 5 g unsat); 0 mg cholesterol; 51 g carbohydrates; 0 g added sugars; 12 g protein; 14 g fiber; 494 mg sodium; 947 mg potassium.

Nutrition Bonus: Vitamin A (213% daily value), Vitamin C (48% dv), Iron (32% dv), Folate (29% dv), Potassium (27% dv), Calcium (16% dv).

Exchanges: 3 starch, 1 vegetable, 1 lean meat


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